An Act To Strengthen The Food Safety Regulatory System In The Country To Protect Consumer Health And Facilitate Market Access Of Local Foods And Food Products, And For Other Purposes

Food Safety Act of 2013

The Code of Sanitation of the Philippines and the _____________________ provide the sanitation requirements for operating a food establishment in the Philippines.

is defined under the FSA as any substance or product whether processed, partially processed or unprocessed that is intended for human consumption.

refers to the state of cleanliness and maintenance of sanitary conditions in a food establishment to prevent the occurrence of foodborne illnesses.

It typically refers to rules and procedures within the food industry, whether during production, packaging, transporting or serving.

The main objective of food sanitation is to minimize the risk of foodborne illnesses by making the working environment of food handlers free from _____________________.

Good food sanitation practices can minimize the occurrences of issues such as cross-contamination.

When the equipment is up to-date and the environment of the entire food chain is safe, clean, and conducive for work, accidents are significantly reduced.

Ensures that it will be able to perform its intended use and prevent any substandard results.

is the cleanliness of equipment and facilities.

is how food is handled to prevent foodborne illness.

BASIC KEY PRINCIPLES OF FOOD SAFETY MANAGEMENT, EXCEPT:

caused by the ingestion of larvae of several species of ascaridoid nematodes (roundworms), which are sometimes called “herringworm”, “codworm”, or “sealworm”, in undercooked marine fish.

is a species of pathogenic bacteria, one of the most common causes of food poisoning in Europe and in the US

a foodborne pathogen that can produce toxins, causing two types of gastrointestinal illness: the emetic (vomiting) syndrome and the diarrhoeal syndrome.

is an uncommon yet dangerous condition that targets the nervous system in your body. Your speech, swallowing, and mobility-related muscles may become weak or paralyzed as a result.

is a protozoan that infects a wide variety of vertebrates, including humans, causing acute gastroenteritis.

is an anaerobic Gram-positive spore-forming bacillus associated with acute gastrointestinal infections ranging in severity from diarrhea to necrotizing enterocolitis and myonecrosis in humans.

causes a severe intestinal infection in humans and it is the most common strain to cause illness in people.

is an intestinal infection marked by stomach cramps, bloating, nausea and bouts of watery diarrhea.

is transmitted through ingestion of contaminated food and water or through direct contact with an infectious person.

is a very contagious virus that causes vomiting and diarrhea. Norovirus is sometimes called the “stomach flu” or “stomach bug”. However, norovirus illness is not related to the flu, which is caused by influenza virus.

includes but is not limited to sepsis, meningitis, encephalitis, spontaneous abortion, or fever and self limiting gastroenteritis in a healthy adult.

usually transmitted to humans by eating foods contaminated with animal feces.

is a condition that affects your digestive system. The bacteria causes possibly bloody diarrhea.

is the common cause of human disease and infection occurs after the ingestion of raw or undercooked pork.

an intoxication that results from the consumption of foods containing sufficient amounts of one (or more) preformed enterotoxin.

is an infection caused most often by eating raw or undercooked pork contaminated with Yersinia enterocolitica bacteria.

refers to a set of practices that allow food to be stored for long periods of time without losing nutritional value or allowing harmful bacteria to flourish.

FOR THE PRESERVATION OF FOODS, THERE ARE THREE MAIN OBJECTIVES, EXCEPT:

One of the most ancient food preservation techniques which reduces water activity sufficiently to prevent or delay bacterial growth.

preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food. The food is surrounded by salt and left in a cool dry place.

Preserves food by slowing down the growth and reproduction of micro organisms and the action of enzymes which cause food to rot.

Involves cooking food, sealing it in sterile cans or jars and boiling the containers to kill or weaken any remaining bacteria as form of sterilization

Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage.

Also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state.

is an effective way of preserving it because the great majority of harmful pathogens are killed at temperatures close to the boiling point of water.

is when you bury your food below the frost line in the ground. Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil.

is a method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling.

bacteria in the liquid produce organic acids as preservation agents, typically by a process that produces lactic acid through the presence of lactobacillales.

the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms.

is a white liquid food produced by the mammary glands of mammals.

It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food.

the protection of milk from dirt and contamination, is essential to prevent milk infection.

is a necessity, and is possible by using good milking hygiene

The provision of a safe supply of milk is of great importance for public health, with the following objectives, EXCEPT:

MAJOR SOURCES OF CONTAMINATION OF MILK, EXCEPT:

wherein the microorganisms are excreted along with the milk.

in which microorganisms are introduced during or after milking, either from the human during milking, from the udder skin, from the environment (equipment, dust, feces), or during milk processing, transport, and storage.

can occur at any stage of the production process. The milk producer is responsible for identifying these contamination points and implementing preventative measures.

before and while milking and handling milk, hands must be washed and kept clean. Exposed skin wounds must be hygienically covered. Milkers must be kept clean at all times.

we must pay attention to the importance of housing on animal health, as well as the rest in comfortable stalls and animal houses should be provided with good natural ventilation.

we must keep a constant record of each animal (medical records, feeding records, production records). Also, we must recognize each animal with an ear tag.

must be kept in a state of cleanliness. Inadequate or improper cleaning, sanitizing, or both allow bacteria to remain and proliferate on equipment surfaces. This increases the number of bacteria in milk.

if there is evidence that an animal is not in good health, particularly a genital tract discharge, enteritis with diarrhea, fever, or udder infection, the milk must not be consumed by humans.

equipment used for milking must always be kept clean and in good condition.

cleaning, pre- and post-milking disinfectants for teats. The entire area must be managed to ensure adequate levels of cleanliness. The approach and surrounding areas must always be kept clean.

some activities performed before milking, such as cleaning the floor, water, and feed trough, washing the cow, using a clean cloth to dry the udder after washing, discarding the first milk flow, and scrubbing the floor after milking, enhanced milk quality.

each animal’s milk must be examined for physical and chemical irregularities, and if any are discovered, the milk must be rejected.

to prevent bacterial growth and protect milk from contamination during storage, it must be cooled immediately.

potable (or clean) water must be available in the milking area for cleaning soiled teats and udders, equipment, hands, fittings, and floors during and after milking.

to prevent contamination, it is necessary to control insects, rodents, and birds on the premises. Everyone involved in the production of milk must receive training in food hygiene, health risks, and equipment operation.

is a method of food preservation involving the application of heat, typically at temperatures below 100 degrees Fahrenheit for a predetermined period. It aims to reduce the number of viable pathogens and spoilage-causing microorganisms to extend the shelf life of milk without diminishing its quality.

Used to preserve milk by heating it at 57−68°C for 15−20 seconds and rapidly cooling it to 6°C. This method is effective against bacteria that cause spoilage, but it does not eliminate pathogens. The primary purpose of thermisation is to reduce the growth of psychrotrophicbacteria and increase the milk’s shelf life.

is the process of removing the water normally present in milk by applying heat under controlled conditions. This method reduces the water activity of milk to prevent the growth of microorganisms that cause spoilage.

are substances with the ability to inhibit or slow the growth of microorganisms. These preservatives consist of natural, bio, and chemical agents.

is a method of food preservation involving the application of heat, typically above 100 degrees Fahrenheit for a predetermined amount of time, to kill nearly all bacteria, followed by packaging in airtight containers either before or after the heat treatment. After sterilization, milk can be stored at room temperature for a longer period.

the components of microorganisms are destroyed by high pressure can inactivate pathogenic and saprophytic microorganisms.

is a method in which electromagnetic waves are used to generate heat in food.

is used to remove major numbers of bacteria from milk and extend its shelf life. It can be used in a combination with HTST pasteurization.

are electromagnetic radiation with a wavelength between 10 and 400 nanometers. For food preservation, gamma rays, X-rays, and accelerated electron beams are the sources of ionizing radiation.

is a centrifugation process that removes the bacteria present in milk.

is a high-power sound wave at frequencies between 16 kHz and 100 MHz. In this method, the sonic wave is passed through the milk and the changes occur in the pressure, which leads to cavitation, which causes gas bubbles in the liquid causing a bactericidal effect.

The color of milk varies from _________________________depending on the following factors: animal breed, type of feed, amount of fat, and amount of other TS in milk.

Milk is slightly sweet. This is because _________________is present in it. In milk, the sweetness of lactose is balanced by the saltiness of chloride.

When milk is extracted from an animal’s udder, it has a distinct odor. Freshly drawn milk has a _________ odor that vanishes after a period of exposure.

The freshest milk has an amphoteric reaction. Fresh milk changes the color of red litmus to blue and blue litmus to red. The typical pH level of fresh milk is ______.

The specific gravity of skim milk ranges between _________________

the specific gravity of whole milk varies between ___________________

Milk freezes between _______________________. Skim milk and whole milk have the same FP. Due to lactose and salts in the aqueous phase, milk has a lower FP than water.

Milk is slightly denser than water due to its solute content. Milk boils at a slightly higher temperature than water _______________.

It is the opposite of fluidity and refers to the resistance to flow.

Milk is ______________ times more viscous than water because it contains solids.

Whole milk has a viscosity of _____ CP at 20°C

skim milk has a viscosity of _____ CP

whey has a viscosity of _____ CP

A piece of paper saturated with milk adheres to wood, glass, or flat metal surfaces. This characteristic is a result of the extensive use of casein in the production of casein glue, one of the strongest adhesives available.

The refractive index of milk is ______; the refractive index of water is ______. Therefore, the addition of water would reduce the refractive index of milk.

When whole milk is allowed to stand, the fat rises to the surface and forms a layer of cream (this property is natural).

Upon agitation, milk has the property of producing foam. When allowed to stand, the milk foam is unstable and degrades.